A delicious twist on Mac & Cheese
I am always looking for new cauliflower recipes and when I came across this one, I knew I found a new favorite! Substituting Cauliflower for Macaroni and baking it in a creamy cheese sauce makes a great side dish that is still satisfying but a lot less carbs than mac & cheese.
Macaroni & Cheese is my all time weakness. I can’t not order it when on a menu. Mention the word Truffle or Lobster in the same sentence and I’m a goner. But even I have limits and know I can’t always have Mac & Cheese anytime I want it. So when the craving strikes or a main dish is in need of a cheesy, delicious side dish, this Cauliflower Recipe is what I turn to. And it’s so, so good!
The fancy name for this dish is actually Cauliflower Au Gratin. Let me interpret- Cauliflower smothered in cheese sauce! While I dare not call it healthy, it is certainly a healthier version of mac & cheese. Added bonus – Cauliflower is a Cruciferous vegetable that is very low in carbs and high in fiber, which is never a bad thing. I guess what I am trying to say is that when I make this recipe, I only feel half as bad about indulging in it. Actually, who am I kidding? I never feel bad about anything having to do with cheese sauce.
If you are interested in learning more about the benefits of this vitamin rich vegetable, check out this article “21 Amazing Benefits of Cauliflower” by OrganicFacts.Net
How to make Cauliflower Mac & Cheese Recipe:
- Make sure the cauliflower is completely dry after steaming. If it has residual moisture the cheese sauce will be wet rather than gooey.
- You can make this a Gluten Free recipe by substituting cup for cup flour in the cheese sauce.
- This makes an excellent side dish for grilled steaks.
- Can be made in advance up to 24 hours up to adding the breadcrumbs. Remove from refrigerator an hour before baking to take chill off. Then top with buttered breadcrumbs and bake according to instructions.
How to buy and store Cauliflower:
Look for a clean, compact head with tightly closed florets. Avoid heads with loose or crumbly florets, brown spots or dull color. The leaves should look fresh and green. When storing it, Wrap the whole head in a plastic bag or plastic wrap, and put it in the crisper drawer to allow air exchange. Placing it stem-up will help avoid condensation on the head. Depending on the freshness when you purchase it, it should last five days. But like any vegetable, the sooner it is eaten after being picked, the better it will be.